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A bean, sometimes referred to as an Italian flat bean, that can eaten as a snap bean when it is very young or as a dried bean during later stages of maturity. When eaten as a snap bean it may be grown as a green, purple or yellow colored bean and is similar to a common green snap bean, except that it has a broader and flatter pod rather than a cylindrical pod. Green beans can be used as a good subsitute for Romano beans in most recipes. They can be eaten raw, eaten as a side dish, or added as an ingredient to other dishes, providing a sweet buttery flavor. Do not overcook this bean, as this may cause it to become soft and mushy. As a dried bean the Romano bean becomes a good ingredient for a variety of bean dishes, soups, chili, and salads.